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Stuffed Italian Eggplant

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Related tags
low carb nut free vegetarian italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 (28-oz) can whole tomatoes in juice (preferably Italian)

3 tablespoons olive oil

4 garlic cloves, finely chopped

1 1/4 cups water

2 tablespoons tomato paste

1 teaspoon sugar

3/4 teaspoon salt

2 tablespoons chopped fresh basil

4 small Italian eggplants (1 1/2 lb total; preferably with stem attached

1/2 cup long-grain white rice

3/4 cup water

3 slices firm white sandwich bread, torn into 1-inch pieces

1/4 cup whole milk

3 garlic cloves, minced

2 large eggs, lightly beaten

3 oz finely grated Pecorino romano (1 1/4 cups)

1/3 cup chopped fresh flat-leaf parsley

1/3 cup chopped fresh basil

1 teaspoon salt

1 teaspoon black pepper

About 2 cups vegetable oil

Special equipment: a deep-fat thermometer

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